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Chettinadu Pepper Rasam
Preparation Time : 20
Cook Time : 10
Total Time : 30
Toor daal cooked 1 cups
Tamarind (lemon sized ball) 1 nos
Tomato,chopped 1 nos
Pepper(to grind) 1 tbsp
Jeera(to grind) 2 tsp
Garlic(to grind) 6-7 nos
Mustard Seeds(to grind) 1 tsp
Red Chili(to grind) 3 nos
Hing(to grind) 1 pinch
Coriander Leaves(chopped roughly to grind) 1 tbsp
Curry Leaves(to grind) 1 sprig
Salt,some to taste(to grind) 1 tsp
Oil(to grind) 2 tsp
Mash the cooked dal well and add 2 cup water.
Grind the pepper corns and cumin seeds together and add garlic and grind well.
Soak tamarind in half cup water and take thick pulp out of it.
Add the tamarind paste to the dal. (Add water if its too thick)
Add the sliced tomato to the dal mixture and smash it with a spoon.
Heat a pan and add oil. When hot add mustard seeds, red chillies and curry leaes.
Then add this to the dal- tamarind- tomato mixture.
Then add the garlic-pepper-cumin mixture to the dal.Mix well.
Add asafetida powder and salt and bring to a boil.Stir well.Reduce heat and cook till its done.
Once its cooked add chopped fresh coriander leaves.
Sieve the rasam before serving. (Optional)
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